Black Bean Pasta

Black bean noodle meets stir-fried pasta – that’s what our black bean pasta is like. It doesn’t contain a chunjang (fermented black bean paste) like the traditional Korean-Chinese black bean noodles, jjajangmyeon. However, in place of chunjang, it is made using a blend of black beans, garlic, ginger and other flavour enhancing ingredients. This blend is used to stir fry vegetables (keeping the recipe low-fat) then the rest of it is tossed with pasta to make a delicious, umami, flavoursome meal.

The black beans in this recipe are great sources of nutrients such as protein, fibre, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6), folate (vitamin B-9), calcium, copper, iron, magnesium, manganese, omega fatty acids, phosphorus, potassium, selenium and zinc. Although black beans are high in carbohydrates they have a lower glycemic index than a lot of other high carb foods. They also aid in minimising the risk and effects of diabetes by reducing the spike in blood sugar levels from consuming food. You can find more information about the benefits of the nutrients found in black beans in our Nutrient Index.

Without further ado, here’s our black bean pasta recipe!

Bon Appétit!

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Pulled “Pork” Pasta

Pulled ‘pork’ pasta is both an aesthetically pleasing and delicious meal. By tweaking our recipe for the pulled “pork,” you can make vegan versions of shredded chicken and shredded duck.

The question on your mind right now is probably, “what could have been used to make the pulled pork?” Initially, you might have thought of tofu or seitan, but for this recipe, that’s not the case. Today, we are going to introduce you to a new pantry ingredient – jackfruit!

Whenever we’ve mentioned jackfruit to people, we receive comments like, “a fruit named jack?” or “how can you make something so savoury with a fruit which is sweet?” Well, although jackfruit is a bright yellow-orange, bubblegum tasting fruit, when it’s young/unripe it’s a rather beige colour and savoury, although it might be possible to get a hint of a sweet undertone to its flavour when eaten uncooked. Young jackfruit is excellent at holding the flavour of whatever it is seasoned/cooked with and is so fibrous that it can easily be pulled or shredded to mimic the texture and consistency of pulled and shredded meats.

Jackfruit contains good amounts of vitamin A, vitamin C, thiamine (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxamine (vitamin B-6,) folate (vitamin B-9), fibre, calcium, copper, iron, magnesium, manganese phosphorus, potassium, selenium, sodium zinc, omega-3 and omega-6 fatty acids and even protein. You can find more information on the roles of these nutrients in the body in our Nutrient Index.

So, without further ado, here’s our pulled “pork” pasta recipe!

Bon Appétit!

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Seitan Recipe

Seitan is a vegan meat substitute that has been growing in popularity over the years. It is so versatile that nowadays, it is used to make vegan beef, fried chicken, ham slices, sausage, minced meat and so on. Apart from its versatility, seitan is also a great source of protein and various minerals, such as iron, selenium, calcium, phosphorus and copper.

What is seitan made from? Seitan is a product of the vital wheat gluten, which is the pure protein found in wheat flour. However, unlike wheat flour, seitan is low in carbohydrates and mostly does not contain starch. Seitan is made by hydrating this protein with a range of seasonings then cooking in a way specific to the final product desired. In our opinion, this meat substitute is more similar to both the appearance and texture of meat.

Without further ado, here’s one of our delicious seitan recipes!

Bon Appetit!
Sponsored by: At His Feet Devotionals, who funded the making of this recipe.
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Coconut Dhal with Flatbread

Dhal is the perfect comfort food for any time of the day. It is flavoursome, nutritious and, as we love to describe it, a hug in a bowl. It can be eaten with rice, but we prefer to eat it with freshly made flatbread.

The main ingredient in a bowl of dhal is lentils or split peas, those are basically what the term, “dhal” means. Split peas and lentils both contain good amounts of  protein, vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-4), pantothenic acid (vitamin-B-5), pyridoxamine (vitamin B-6), folate (vitamin B-9), cobalamin (vitamin B-12), choline, vitamin C, vitamin K, calcium, iron, magnesium, molybdenum, phosphorus, potassium, zinc, copper, manganese, selenium, dietary fibre and omega fatty acids. These are only a few of the nutrients our coconut dhal contains. Their descriptions and benefits can be found in our Nutrient Index.

We hope you enjoy our dhal recipe.

Bon Appétit!

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